NEAPOLITAN CUPCAKES

Neapolitan Cupcakes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1/4 cup unsweetened baking cocoa
1/2 cup miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker™ Whipped chocolate frosting
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
1 container (12 oz) Betty Crocker™ Whipped strawberry mist frosting
Assorted Betty Crocker™ Decorating Decors candy sprinkles
Additional miniature semisweet chocolate chips

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and 1/2 cup chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.
Bake as directed on box. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
Frost cupcakes with a layer of chocolate frosting, white frosting and strawberry frosting. Decorate with candy sprinkles and additional chocolate chips.

Nutrition Facts : Calories 333, Carbohydrate 46 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 214 mg